1 small can, canned pumpkin 1/2 cup milk 1/4 cup butter melted 1/2 teaspoon ground ginger 1 cup frozen cranberries 1 cup sugar 2 eggs
2 cups self rising flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped walnuts
In a mixing bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased 9" X 5" X 3" loaf pan. Bake at 350 for 70 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely.